VIETNAMESE CLAYPOT CATFISH
You'll need Asian fish sauce for this recipe, but it is easily available in large supermarkets, and, obviously, in Asian markets. In a pinch you can substitute Worcestershire, but it's really not the same. I also call for lard, which really makes a difference in flavor; you can use oil if you must. Serve this with plain white rice and a beer.
Provided by Hank Shaw
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Mix the brown sugar, black pepper, molasses and fish sauce and coat the fish in it. Let this stand for 15-30 minutes.
- In a pot just large enough to contain the fish, heat the lard over high heat and saute the garlic, chile and scallions for 1-2 minutes. Do not let them brown.
- Add the catfish and all the marinade. Mix well, turn the heat down to medium-low, cover and simmer for 10 minutes.
- Pour in enough water to almost cover the catfish, then turn the heat to medium-high. Cook this uncovered until the sauce reduces by half, about 10-15 minutes. Be sure to turn over the fish a couple times so both sides get coated by the sauce.
- Turn out the fish into a bowl, and serve with white rice. Have a bowl on the table for everyone's fish bones.
Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Protein 38 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 147 mg, Sodium 861 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
GINGER CATFISH WITH VERMICELLI
Keep turmeric on hand: The super spice contains curcumin, which has powerful anti-inflammatory and antioxidant properties.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, toss the catfish, 1 tablespoon fish sauce, 1 teaspoon ginger, the turmeric and 1 teaspoon vegetable oil in a large bowl; set aside to marinate 15 minutes. Combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, the lime juice, sugar and chili-garlic sauce in a small bowl; set aside.
- When the water comes to a boil, turn off the heat, add the vermicelli and stir. Let sit until just tender, 2 to 3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon vegetable oil and half of the prepared sauce and toss; divide among 4 bowls.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook until browned, 2 to 3 minutes per side; remove to a plate. Add the bell pepper and scallions to the skillet and stir-fry until crisp-tender, 1 to 2 minutes. Stir in half of the herbs.
- Top the noodles with the fish, vegetables and remaining herbs. Drizzle some of the remaining sauce on top and serve with more chili-garlic sauce on the side.
Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 78 milligrams, Sodium 913 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 27 grams, Sugar 5 grams
ASIAN GINGER CATFISH
Fast, easy, and savory poached catfish in a ginger garlic broth. Serve over rice. My family loves it.
Provided by COOKINMUM
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.
- Stir soy sauce into the broth mixture; add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 3.4 g, Cholesterol 66.3 mg, Fat 10.8 g, Fiber 0.8 g, Protein 23.6 g, SaturatedFat 2.5 g, Sodium 760.9 mg, Sugar 1.1 g
ASIAN STEAMED FISH
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
- Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
- Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.
WHITE FISH FILLETS WITH GINGER AND SOY
Provided by Author: Karen Kerr
Categories fish, main
Yield Yield: 4 servings
Number Of Ingredients 9
Steps:
- In a 12 inch sauté pan (or a skillet with high sides), heat the vegetable oil. Add the ginger and cook until sizzling, about 30 seconds.
- Add the fish filets, soy sauce, water, scallions, cilantro, and rice vinegar. Bring the mixture to a boil, cover the pan, and remove it from the heat.
- Let the pan sit for 10 minutes (15 minutes for larger fish pieces). Place the fish in shallow bowls, divide the broth among the bowl, and garnish with shredded scallions.
GINGER CATFISH (TREY CHA K'NYEI)
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the ginger and cook, stirring, until brown and crisp, about 7 minutes. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 3 minutes. Add the sugar, soy sauce, fish sauce and salt and stir well. Stir in the onion and cook for another 3 to 4 minutes. Add the red pepper and scallions and cook for another 2 minutes, then serve.
FRIED CATFISH WITH CHIVE-GINGER SAUCE
Categories Fish Ginger Quick & Easy Lime Pan-Fry Chive Bon Appétit
Yield Serves 2
Number Of Ingredients 11
Steps:
- Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
- Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.
BAKED FISH IN SOY GINGER SAUCE
Simple . . . flavorful . . . quick . . . low-cal. I advise the use of both LOW SODIUM chicken bouillon cubes as well as LOW SODIUM soy sauce when possible so that you can adjust the salt level to your own preference.
Provided by FlemishMinx
Categories Catfish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 425°F.
- Place fish fillets in a 13 X 9 inch baking dish.
- Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
- Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
- Keep these apart, you will be using them separately.
- Slice the ginger into matchstick-size pieces.
- From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
- Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
- In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
- Heat the oil in a small non-stick skillet.
- Add the scallion strips and the ginger and cook until golden (just a few minutes).
- Give the soy mixture a good stir, then add to the skillet.
- Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
- Remove fish from oven and onto serving plates.
- Serve sauce over the fish.
Nutrition Facts : Calories 178.5, Fat 3.6, SaturatedFat 0.6, Cholesterol 115, Sodium 618.7, Carbohydrate 2.5, Fiber 0.6, Sugar 0.7, Protein 32.4
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- Mix the brown sugar, black pepper, molasses and fish sauce and coat the fish in it. Let this stand for 15-30 minutes.
- In a pot just large enough to contain the fish, heat the lard over high heat and saute the garlic, chile and scallions for 1-2 minutes. Do not let them brown.
- Add the catfish and all the marinade. Mix well, turn the heat down to medium-low, cover and simmer for 10 minutes.
- Pour in enough water to almost cover the catfish, then turn the heat to medium-high. Cook this uncovered until the sauce reduces by half, about 10-15 minutes. Be sure to turn over the fish a couple times so both sides get coated by the sauce.
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